Best 2 Vegetarian Black Bean Enchiladas Recipes
Indulge in a culinary journey with our enticing vegetarian black bean enchiladas, a symphony of flavors that will tantalize your taste buds. Envision soft, pliable tortillas swaddling a savory filling of protein-rich black beans, aromatic roasted red peppers, sweet corn, tangy salsa, and a blend of tantalizing spices. These enchiladas are not just a meal; they're an experience, offering a perfect balance of textures and flavors in every bite. Our collection of recipes caters to diverse dietary preferences, including a classic version, a gluten-free adaptation, and a vegan variation, ensuring everyone can relish this culinary delight.
## Variations:
- **Classic Black Bean Enchiladas:** This timeless recipe embodies the essence of traditional enchiladas, featuring a delectable filling nestled in corn tortillas and smothered in a rich enchilada sauce.
- **Gluten-Free Black Bean Enchiladas:** For those with gluten sensitivities, this recipe offers a delightful alternative, using gluten-free tortillas and a homemade enchilada sauce crafted with gluten-free ingredients.
- **Vegan Black Bean Enchiladas:** This plant-based rendition caters to vegans and those seeking a dairy-free option. It showcases a creamy cashew sauce as a delectable substitute for traditional cheese, resulting in a luscious and savory enchilada experience.
VEGETARIAN BLACK BEAN ENCHILADAS
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Provided by Alexis
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
- Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
- Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
- Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g
BLACK BEAN & RICE ENCHILADAS (INEXPENSIVE VEGETARIAN CUISINE
I found this recipe in the "Healthy Bites" publication in my local Weis grocery store and I am posting for safe keeping. It was featured in the "Serve Up Savings" section of the magazine. You could probably add taco meat to make this a carnivorous dish.
Provided by PSU Lioness
Categories Brown Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
- Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
- Remove from heat and stir in cilantro and lime juice; set aside.
- Spray bottom of baking dish with cooking spray.
- Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas.
- Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
- Remove from oven, uncover and top with shredded cheddar cheese.
- Bake 5 minutes longer, or until cheese has melted.
- Serve with optional garnishes.
Tips:
- Prep the Beans Right: For the best results, use dried black beans and soak them overnight. If you're short on time, canned black beans can work too.
- Spice It Up: Don't be afraid to adjust the amount of chili powder, cumin, and oregano to your taste. For a spicier enchilada, add more chili powder.
- Go Easy on the Cheese: While cheese is a delicious addition to enchiladas, too much can overpower the other flavors. A moderate amount of cheese will melt and add flavor without being overwhelming.
- Don't Overfill the Enchiladas: Overfilling the enchiladas will make them difficult to roll and may cause them to fall apart. Aim for about 1/2 cup of filling per enchilada.
- Cook the Enchiladas Until They're Bubbling: To ensure that the enchiladas are cooked through, bake them until the enchilada sauce is bubbling and the cheese is melted.
- Serve with Your Favorite Toppings: Enchiladas are delicious on their own, but they're even better when served with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and shredded lettuce.
Conclusion:
Vegetarian black bean enchiladas are a delicious, hearty, and satisfying meal that's perfect for any occasion. They're easy to make and can be customized to your taste. So next time you're looking for a vegetarian meal that will impress your friends and family, give this recipe a try. You won't be disappointed!
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